Bistro Menu

French baguette slices baked open-face with basil pesto, Brie, Fontina and Gruyere cheeses, tomato basil dip.

A large order of our famous garlic-parsley fries with our melted gruyere and cheddar-jack cheese cream sauce topped with green onions and apple-wood bacon bits. Addictive.

Our flat iron steak, cubed then rubbed with Dijon mustard and coarse black pepper, sautéed in butter then flamed with cognac, finished with our three peppercorn and demi-glaze sauce. Sliced baguette.

Chilled country pork Pâté in Cognac with cornichons, sliced apples and fig marmalade. Sliced baguette.

Our classic Swiss, Brie and Fontina cheese fondue with Alsace wine topped with sliced almond. Sliced baguette. Enough for two

Four authentic cheese and potato stuffed Polish pierogis with braised paprika onions and aged balsamic glaze served with garden spring mix, candied walnut and grape seed oil vinaigrette

Our famous baked snails in our renowned classic garlic-shallots and parsley butter with baguette and apple. Add croutons and fondue cheese for an “Au Gratin” cheesy twist.

Chef’s selection of three premium cheeses with apples and grapes, sliced baguette, butter, fig marmelade and balsamic glaze. Great to start or finish your dinner!

Our classic baked onion soup with melted Swiss cheese on French crouton float.

Today’s hot or cold soups. Ask your server for our freshly prepared selection available today.

Your choice of a generous serving of our spring mix- romaine blend tossed with either our tarragon-lemon, balsamic or Caesar dressings served with cherry tomatoes and our warm parmesan crouton.

A tender 6oz flat iron steak on top of wilted spinach deglazed with aged balsamic vinegar. Garnished with roasted garlic cloves, grape tomatoes and warmed Sonoma goat cheese, balsamic glaze

A rainbow of roasted herbed chicken breast, avocado, marinated red peppers, tomatoes, Kalamata olives, hard boiled egg, green onions, feta cheese over salad Provence with balsamic glaze.

Our summer salad combination of warm roasted herbed chicken breast with julienned fresh pear, fresh berries, crumbled blue cheese, tomatoes, green onions over our Provence salad with balsamic glaze.

A large mound of baby spinach tossed in our own walnut oil vinaigrette with thin red onion, Apple wood bacon, glazed walnuts, cherry tomatoes, green onions, hard boiled egg and Feta cheese.

A classic combination of Albacore tuna with green bean, chilled boiled potatoes, hard boiled egg, Niçoise olives, scallions, tomatoes and anchovies, tarragon-lemon vinaigrette, substitute salmon add $3.50

Our Quiche du jour with our any of our side salad or a soup cup of your choice with a grape bundle.

Oven roasted fresh salmon fillet with cracked black pepper topped with our freshly prepared white wine-shallot infused in butter sauce served with a timbale of quinoa pilaf and sautéed green beans with almond

Seared fillet of Tilapia served over Quinea pilaf with braised bell peppers, capers and kalamata olives, shallots, and garlic, flamed with Pernod finished with a white wine and tomato-basil and hot Harrissa spice

A full pound of Chilian Mussels, flamed with Pernod then sauteed in our tomato-basil sauce with white wine, Harrissa spice, scallions, shallots and garlic served over Linguini or Quinoa pilaf

Six large shrimp sauteed with shallots, garlic, green onions and tomatoes, deglazed with Pernod and finished in a white wine infused sweet cream butter sauce then tossed with linguini pasta.

A full pound of baby clams sauteed with onion, garlic,shallot, green onion and parsley deglazed in a butter infused, lemon-Chardonnay broth served over linguini

Six large shrimp with zucchini, mushroom, garlic and shallots, deglazed in chardonnay then simmered in our own tomato-basil sauce finished with dash of cream then baked with provolone cheese on top over Quinoa Pilaf                                                   

A trio of boneless smoked pork shank, veal sausage and spicy andouille sauteed with carrots, celery, shallot and fresh thyme deglazed with Charndonnay wine and simmered in our veal demi-glaze sauce with fava beans.

Two tender veal scaloppinis sauteed either “A La Normandie” with Apple, mushrooms in our apple-jack brandy cream sauce or “Marsala” with mushrooms and scallions in a Marsala wine and veal demi-glaze sauce

Our famous classic tender beef sirloin tips slow cooked in our thyme-merlot wine sauce with pearl onions, baby carrots and mushrooms, English boiled potatoes or pasta

Classic “Steak Diane”, two tender beef medallions flamed in cognac, sauteed with mushroom and green onions in a demi-glaze & shallot sauce, sauteed green beans amandine.

A tender 6 oz Flat Iron Steak simply sauteed with coarsed black pepper then roasted. Served with our famous garlic-parsley fries. Add sauce “Aux Trois Proives” for only $2.50

Frenched premium pork chop, oven roasted with Paul Prudhomme seasoning rub over dill mashed potatoes, smothered with a braised onion and mushroom demi-glaze sauce finished with Madeira wine

Julienne herbed roasted chicken breast and Andouille sausage sautéed with mushrooms in a tarragon-chardonnay cream sauce tossed with Farfalle pasta baked with gruyere cheese.

Roasted chicken breast paillard, deglazed in Cognac, topped with a chervil, tomatoe, mushroom, chardonnay and veal demi-glaze sauce. Roasted, peppered potatoe pebbles with braised onions

Fresh Canadian duck breast seared in olive oil then roasted, flamed with Grand Marnier served with our orange-demi-glaze sauce. Fricassée of seasonal root and green vegetables. Allow 30 minutes preparation

Israeli Couscous beads on top of our classic stew of zucchini, squash and eggplant with tomatoes, fresh basil and thyme.

Three cheeses Tortellini or today’s Raviolis sautéed with either parmesan cream sauce with garlic and shallot or with our own tomato-basil marinara sauce. add chicken & mushroom $4.95

A fricassée of bell peppers, mushrooms, squashes, Kalamata olives, capers, garlic, shallot, fava beans and spinach deglazed with Chardonnay then simmered with our tomato-basil sauce with Harissa, Quinoa pilaf.